A hearty classic with a flavorful twist you’ll crave again and again!
Ohhh my goodness, friends—this recipe right here takes me straight back to Sunday evenings in my mom’s cozy little kitchen, where something warm and delicious was always simmering on the stove. I remember the sound of the sizzling patties, the smell of caramelizing onions, and my dad sneaking a spoonful of gravy when he thought no one was looking (he never got away with it, by the way 😂).
I’ve been wanting to share this one with y’all for a while now, because it’s not just Salisbury steak—it’s Salisbury steak with garlic herb gravy, and that gravy alone? Whew. It’s the kind of thing you’ll want to put on everything. I gave this comforting classic a little flavor boost with fresh herbs and lots of slow-simmered garlic, and let me tell you—it was an instant hit around our dinner table.
Why You’ll Love This Recipe:
Tender and Juicy: The patties are made with a savory beef mixture that stays juicy and flavorful.
That Garlic Herb Gravy: Velvety, buttery, and packed with flavor—it clings to every bite.
Total Comfort Food: Piled high over creamy mashed potatoes or egg noodles? Yes, please.
Weeknight-Worthy: All the goodness of a home-cooked meal without spending hours in the kitchen.
Customizable: Make it mushroom-free, gluten-free, or even low-carb—it’s super flexible.
Frequently Asked Questions (FAQs) ❓
Can I make this ahead of time and reheat it later without drying it out?
- Absolutely! This recipe is very make-ahead friendly. You can cook the entire dish—gravy and patties—and store it in the fridge for up to 3 days. To keep everything tender and saucy, let it cool completely before refrigerating in an airtight container. When you’re ready to reheat, I recommend warming it slowly on the stovetop over medium-low heat. Add a splash of beef broth or water to loosen the gravy as it warms—this brings it back to life beautifully.
- Bonus tip: If you’re meal-prepping, you can even make just the patties ahead of time, freeze them raw (with parchment between each), and thaw in the fridge the night before. Then cook fresh with the gravy when you’re ready to serve.
What’s the best substitute if I don’t have Worcestershire sauce on hand?
- Great question—and I’ve been there more than once. Worcestershire sauce brings that deep, savory “umami” flavor, but if your bottle’s empty or hiding in the back of the pantry, you’ve got a few solid options:
- Soy sauce + a splash of vinegar: Mix 1 tablespoon soy sauce with ½ teaspoon apple cider vinegar or lemon juice. It mimics the tang and saltiness pretty well.
- A1 Steak Sauce: This gives a similar bold flavor, just use slightly less (it’s more concentrated).
- Balsamic vinegar + a pinch of sugar: Balsamic brings depth, and the sugar adds the sweet-salty balance.
- It’s totally okay to play around a bit—this gravy is forgiving, and the other flavors (especially the garlic and herbs) will still shine through.
Can I make this gluten-free? What swaps do I need to make?
- Yes, and it turns out delicious. You just need to make a few easy swaps:
- Breadcrumbs: Use gluten-free breadcrumbs (I like the panko-style ones for extra texture) or crushed gluten-free crackers.
- Flour: For thickening the gravy, use a 1:1 gluten-free flour blend or even cornstarch. If using cornstarch, reduce the amount to about 1 tablespoon, and whisk it into a small amount of cold beef broth first before adding to the pan to avoid clumps.
- Everything else in the recipe is naturally gluten-free, so once you make those substitutions, you’re good to go!
My patties always fall apart in the pan—what am I doing wrong?
- Ah, yes. The ol’ crumbling patty problem. I’ve definitely been there. Here’s what could be happening and how to fix it:
- Not enough binder: The egg and breadcrumbs (or crackers) act like glue. If you skimp on them or the mixture is too dry, the patties won’t hold.
- Overmixing the meat: Be gentle. Mix just until combined—overworking the beef can break down the proteins too much and make the texture crumbly or rubbery.
- Too hot, too fast: If your skillet is scorching hot, the outside of the patty sears too quickly, while the inside stays soft. Then, when you try to flip it, boom—it breaks. Use medium-high heat and let the patties cook undisturbed for 3–4 minutes before flipping.
- Chilling the patties: If you have time, pop them in the fridge for 20 minutes before cooking. This firms them up and helps them stay together during the sear.
- One more tip: don’t move the patties around too much in the pan. Let them get that good crust before flipping—think golden and proud, not pale and floppy.
Ingredients:
For the Salisbury Steaks:
- 1 ½ pounds ground beef (I use 85/15 for just the right balance of flavor and fat)
- ⅓ cup finely minced onion
- ½ cup plain breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste (about 1 tsp salt, ½ tsp pepper)
- 1 tablespoon olive oil (for searing)
For the Garlic Herb Gravy:
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced (or more if you’re a garlic lover!)
- 1 small onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium if possible)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 1 teaspoon chopped fresh rosemary
- Salt and pepper, to taste
- Optional: ½ cup sliced mushrooms (I usually toss them in if I have some in the fridge)
👩🍳 Step-by-Step Instructions:
- Make the Patties:
In a large bowl, combine the ground beef, minced onion, breadcrumbs, egg, Worcestershire, mustard, garlic powder, salt, and pepper. Mix everything just until combined—don’t overwork the meat or your patties might get tough.
Form into 4 to 5 oval-shaped patties. I like to slightly flatten them in the center so they cook more evenly.
- Sear the Steaks:
Heat the olive oil in a large skillet over medium-high heat. Add the patties and sear on both sides until they’re browned—about 4 minutes per side. Don’t worry about cooking them all the way through just yet, they’ll finish in the gravy. Remove and set aside on a plate. - Make the Gravy:
In the same skillet (don’t clean it—those brown bits are flavor gold!), melt the butter and sauté the sliced onions for 3–4 minutes until soft. Add the garlic and cook for just 30 seconds—don’t let it burn!
Stir in the flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in the beef broth until smooth. Add Worcestershire sauce, thyme, rosemary, and mushrooms (if using). Bring to a gentle simmer.
- Simmer It All Together:
Return the patties to the skillet, nestling them into the gravy. Cover and simmer on low heat for 15–20 minutes, or until the patties are cooked through and the gravy has thickened slightly.
Taste and adjust seasoning if needed—sometimes I add a splash more Worcestershire or a pinch more salt.
Pro Tips for Success:
- Use fresh herbs if you can—it really makes the flavors pop, but dried herbs work in a pinch.
- Don’t overmix the meat mixture—just enough to combine.
- Deglaze the skillet well when adding broth to scoop up all the browned bits (aka the best flavor booster).
- Want a richer gravy? Add a splash of heavy cream at the end!
- For gluten-free, swap out the breadcrumbs and use cornstarch instead of flour.
Storage and Serving Suggestions:
- Leftovers? Oh, you’re gonna love these the next day—maybe even more. Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the gravy.
Serve it with:
- Creamy mashed potatoes (my favorite pairing)
- Buttered egg noodles
- Steamed green beans or roasted carrots
- A slice of warm crusty bread to mop up that gravy
- And if you’re feeling extra fancy—a sprinkle of chopped parsley on top just before serving makes it feel restaurant-worthy.
